The Best Chocolate Chip Cookies Ever!

• 2 cups Minus 2 Tablespoons Cake Flour
• 1-2/3 cup Bread Flour
• 1-1/4 teaspoon Baking Powder
• 1-1/2 teaspoon Coarse Salt
• 1-1/4 cup Softened Butter
• 1-1/4 cup Light Brown Sugar
• 1 cup Granulated Sugar
• 2 Tablespoons Pure Vanilla Extract
• 2 whole Eggs
• 18 ounces, weight Chocolate Chips
• Sea Salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 3 minutes. I found that this step is very important. The better the sugars are blended, the eggs will blend easier.
3. Add the vanilla. Then add the eggs one at a time, ensuring that they are well mixed after each addition.
4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
5. Stir in the chocolate chips or pieces.
6. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
7. Once the dough has been refrigerated, preheat the oven to 350u0b0F and line a baking sheet with parchment paper or a nonstick baking mat.
8. I like these cookies large so I use a large cookie scoop which results in golfball size rounds. Sprinkle lightly with sea salt and bake until golden brown but still soft, about 18 to 20 minutes. Let cool or enjoy warm; either way they are delicious!
9. (Recipe from Jacques Torres, published in The New York Times.)

flour, bread flour, baking powder, salt, butter, light brown sugar, sugar, vanilla, eggs, chocolate chips, salt

Taken from tastykitchen.com/recipes/desserts/the-best-chocolate-chip-cookies-ever-5/ (may not work)